Crystallization, Sugar, and Fudge Lab Report
Introduction:Controlled crystal formation is important to acquire a certain texture in crystalline candy. Crystalline candies are smooth, creamy, and easily chewed with a definite structure of small crystals that resemble tiny snowflakes. Examples of crystalline candies are fondant, fudge, and penuche. When a concentration of sugar is higher than 121 degrees Celsius, it is an amorphous or non-crystalline candy, these are candies formed from a sugar solution that does not crystallize such as peanut brittle, and caramel. The purpose of this lab is to understand how temperature influences the texture, and firmness of fondant, and fudge. Materials and Methods:

The ingredients that were used for the fondant recipe were 200 grams of sucrose or better known as table sugar, and 118 mL of water. The 118 mL of water and 200 grams of sucrose was placed in a one quart saucepan on an induction stove top on the highest heat setting of 8, and a thermometer was placed in the pot while stirring the sugar and water with a wooden spoon. We kept an eye on the thermometer to make sure that it was immersed into the solution, but not touching the bottom of the pot. We reduced the heat to about 6 after the temperature reached around 100 degrees Celsius. We did this because we didn’t want the sugar solution to go above desired temperature of 113 degrees Celsius. After reaching 113, we removed the saucepan from the stove put it on a hot plate. We kept the thermometer in the solution and waited about 45 minutes until it reached the cooling temperature of 40 degrees Celsius.

The ingredients that were used for the basic fudge recipe, our grouped had to double the recipe. We used 400 grams of sucrose 56 grams of pure chocolate, 28 grams of butter, and in replace of cream we used 236 mLs of water. We placed the sugar, water, and chocolate in a one quart...

YOU MAY ALSO FIND THESE DOCUMENTS HELPFUL

...Burning Sugarslab
3rd Hr
Andrew Ativie
5/11/14
For the “Burning SugarLab” I was asked to make a prediction on what i might have
thought the different types of products that would be produced from this experiment. I Stated that
Water, Oxygen, Hydrogen, and Carbon would be produced. Because those were the elements
that were listed in the product part of the chemical equation. The materials we used to conduct
this experiment...

...﻿
Crystallization
Purpose:
The purpose of this experiment was to purify the crude sample 14 through the technique of crystallization. The unknown solid was then identified through the determination of its melting point and the difference between the unknown solid’s melting point in its crude state and pure state was observed as well.
Introduction:
During experiments in the lab, the substance that is being created is often in an...

...allows him ot critically assess and comment on the motives behind government decisions such as the moving of indigenous people from the Government Well Aboriginal Reserve in Northam to Moore River.
Example
Jack Davis shows this to be true in no sugar when Jimmy said ”Whole town knows why we’re goin”.”Coz wetjalas in this town don’t want us ‘ere’.” Jimmy’s identity and survival are built on outward protest but other members of his family find more subtle forms of protest....

...﻿Sugar
By Mackenzie Bolland
11P Miss White
Sugar, a fatty tastes substance that is now in all are foods at a high level. We know that when we eat it, its makes are foods taste better, but also at the same time. But what do we really know about it. What do we really know about what it does to our body, and our lifestyle? Many people argue that’s with the increase sugar intake we are now taking, is leading the increase in lifestyle disease’s...

...﻿Notes on Scientific Laws, Theories and Hypotheses
A very common mistake of non-scientists and, believe it or not, some scientists, is to fail to correctly distinguish between scientific laws, theories and hypotheses. The difference is not just semantics. Conceptually, a scientific law is something very different from a theory. Following are some definitions, followed by some explanation and a few examples.
Scientific Law A scientific law is an empirical (ie based on experimental...

...Lab # 4
Crystallization
Jonathan Odell
Partners: Allyson Chiu
Michelle Jung
Regine Ong
Day 1 Period 3
Experiment conducted: November 15, 2012
Submitted date: November 21, 2012
Introduction:
In this lab, the students were separated into groups of four in which were given a test tube that was half full of hydrate sodium thiosulfate. The experiment’s purpose was to observe the reaction of the hydrate sodium thiosulfate in different...

...Simple SugarsLab
Emerson:
Hallie:
Background:
Benedicts solution is a chemical solution that changes color in the presence of glucose and
other reducing sugars. It is a mixture of sodium or potassium citrate, sodium carbonate, and
copper sulfate. It changes from its normal blue color to an orange, red, or yellow. it changes
based on the amount of sugar used. ...

...Lab 3: Sugars and Fats
Purpose
The Purpose of Lab 2: Sugars and Fats is to introduce me, the student, to testing several of the large organic macromolecules that we have studied in this module. We will test to see if they have a positive or negative result for either protein or starch. The Lab will test diwater (as the negative control), 1% starch solution, 1% sucrose solution, 20 % sucrose solution, and onion juice for...